Anglesey eggs: our traditional recipe

The dish Anglesey eggs takes its name from the Welsh island of Anglesey, known as Ynys Môn in Welsh, located at the northern tip of the country. Despite this very clear connection to Wales, the origins of the dish are hard to verify, with some suggesting it was brought into the country by invading forces.

What’s certain is that the dish has been alleviating the hunger pangs of Welsh families for generations, offering a hearty mixture of mashed potato, leeks, cheese and the all-important eggs, typically topped with breadcrumbs and baked in an oven.

Interestingly, this recipe isn’t Ynys Môn’s only historical cultural tie to eggs. Up until the 1960s, a unique Easter custom, known as clapio wyau (egg clapping), existed on the island. The annual tradition involved local children visiting neighbours’ houses to recite a special rhyme, armed with a small wooden instrument that made a clapping sound when shaken. After finishing their performance, they’d receive an egg as a reward – perhaps to later be used in this very dish.

Anglesey eggs make for a resourceful dinnertime meal, a hearty and nutritious dish that easily feeds a family of four.

Many traditional recipes call for the eggs in the dish to be hard boiled (as opposed to cracking them into the mixture before it enters the oven, as this recipe suggests). If you’d prefer to boil your eggs first, I would recommend soft boiling them for 6 minutes before chilling in iced water. From here, peel them, then nestle them in the mash before placing the dish in the oven – they should come out perfectly after 25 minutes of cooking.

When it comes to choosing the potatoes for the dish, I’ve found Maris Piper work well. Desiree, Estima and King Edward are alternative options.  

I have also made a delicious variation of this dish substituting sautéed mushrooms and cabbage for the leeks in the traditional recipe. I strongly encourage you to experiment using what you have in your fridge or in the garden!

Serves: 4 | Prep time: 30 mins | Cook time: 50 mins

Ingredients

600g floury potatoes (see ‘Notes from the chef’ section above for details)

120g butter, plus extra for buttering the dish

4 medium leeks, washed and sliced

300ml milk

30g flour

¼ nutmeg seed

1 tsp mustard, English or Dijon

100g Caerphilly or cheddar cheese, grated

30g breadcrumbs (optional)

4 eggs

Salt and pepper, to taste

Method

Step 1: Begin by preheating the oven (220C; fan 200C; gas 7), then peel and quarter the potatoes and bring them to the boil in well salted water. Once tender, which should take around 15 minutes depending on size, mash and put to one side.

Step 2: Melt 70g butter in a medium pan over a medium low heat, add the leeks and cover. Cook for 20 minutes or until softened, stirring occasionally. Now add to the mashed potatoes and mix well. Taste and season with salt and pepper as required.

Step 3: To create the cheese sauce, melt the remaining butter in a small saucepan over a medium heat, add the flour and stir for 2 minutes. Now add the milk a quarter at a time, whisking until smooth before adding the next bit. Reduce the heat to low and cook gently for 15 minutes. Add the mustard, nutmeg and half of the cheese. Taste and add salt and pepper as desired.

Step 4: Spoon the potatoes into a small oven-proof dish creating 4 small wells for the eggs. Crack the eggs into the wells, taking care not to break the yolks. Pour over the cheese sauce, then top with the remaining cheese and breadcrumbs (if using) before baking in the oven for 20-25 minutes. The egg whites should be set, while the yolks still remain a little runny.

Step 5: Serve with bread to mop up and/or a green salad on the side.

This recipe was researched and tested by chef Alex Vines. Alex developed his signature “simple yet attentive” cooking style during a decade working in renowned London restaurants. Originally from Cardiff, Alex champions the use of seasonal and local produce, mirroring the principles of traditional Welsh recipes. Follow Alex on Instagram.